Tag Archives | Summer 2011 Recipes

BLT on Brioche with Fresh Parsley Mayonnaise

Yield: 4 sandwiches

For the fresh parsley mayonnaise:

Yield: about 1 cup

INGREDIENTS

  • 1 large egg
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil
  • 4 tablespoons minced fresh Italian parsley
  • 1/4 cup extra-virgin olive oil

TO PREPARE

Combine the egg, lemon juice, Dijon mustard, salt and pepper in a blender. Process on high speed to combine. To the running blender, add the vegetable oil in a very small, steady stream, stopping as needed to scrape down the sides with a rubber spatula. Add the parsley, and, with the motor running, add the extra-virgin olive oil in a small, steady stream. Refrigerate. For the sandwich:

INGREDIENTS

  • Fresh parsley mayonnaise (see above)
  • 8 slices fresh brioche bread, lightly toasted just before assembling
  • About 1/2 head fresh butter lettuce
  • 8 thick slices of meaty, heirloom tomato—such as Brandywine or Marvel Stripe
  • 12 slices bacon, browned to taste

TO PREPARE

For each sandwich, slather a generous amount of the fresh parsley mayonnaise on two slices of the lightly toasted brioche, then layer on the lettuce, tomatoes and bacon. Serve immediately.

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Mozzarella in Carrozza with Anchovy and Oven-Dried Tomato

Yield: 4 sandwiches

INGREDIENTS

  • 8 slices ripe tomato, about 1/4”
  • Olive oil as needed, about 1/2 cup
  • Salt and freshly ground black pepper
  • 2 anchovy fillets
  • All-purpose flour as needed for dredging, about 1/2 cup
  • 4 large eggs
  • 8 slices thick-cut white sandwich bread, crusts removed
  • 8 ounces fresh whole milk mozzarella, thinly sliced
  • 8 basil leaves, torn

TO PREPARE

Preheat oven to 275°. Toss the tomato slices with olive oil, and season with salt and pepper. Shake the slices several times in a colander to remove the seeds and juice. Space them out evenly on an oiled baking sheet and bake for 1 hour. Set aside. While the tomatoes are drying, mash the anchovy fillets together with 2 teaspoons olive oil in a small bowl. Prepare a plate with flour for dredging. Beat the eggs in a separate bowl, and season generously with salt and pepper.

Over a medium-heat burner, warm a large skillet with enough olive oil to come 1/4 inch up the sides. Prepare 4 pieces of bread, spreading each with the mashed anchovies, then layering on the sliced mozzarella, tomatoes and torn basil. Cover with the other 4 pieces of bread, and press together firmly. Dredge … Read More

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One-Eyed Purple People Eater Muffins

Local blueberries are coming into season, so it’s the perfect time to bake some easy and delicious blueberry muffins with your kids. These can be eaten warm, right out of the oven, or filled with a scoop of delicious blueberry ice cream for an extra special treat. I use frozen blueberries in the ice cream mixture to get the pretty purple, but you can also use fresh berries when they are in season.

Yield: 12 muffins

INGREDIENTS

For the Crumb Topping:

  • 1/2 cup brown sugar
  • 1⁄3 cup all-purpose flour
  • 1/4 cup room temperature butter, cut into cubes
  • 1 and 1/2 teaspoons ground cinnamon

For the Muffins:

  • Paper muffin liners (optional)
  • 11/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1⁄3 cup vegetable oil
  • 1 egg
  • 1⁄3 cup milk
  • 1/2 cups fresh blueberries, in season (or frozen, semi-thawed)

For the Ice Cream Filling:

  • 1 cup vanilla ice cream (your favorite brand)
  • 3/4 cup frozen blueberries, semi-thawed (or fresh, but your mixture will not have the same intense purple color)

TO PREPARE:

Preheat oven to 400°. Grease muffin cups or line with paper muffin liners.

Crumb Topping:

Mash together sugar, flour, butter and cinnamon. Set aside.… Read More

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“FIRE AND ICE” MELON SALAD

Yield: 8 servings

This is a perfect summertime dish to start a lunch or dinner. The heat of the serrano chilies contrasts with the cool, refreshing melon and the mint, lime and salty prosciutto add interesting counterpoints.

INGREDIENTS

  • 1⁄3 cup sugar or honey
  • ¼ cup white wine or water
  • 1 teaspoon seeded and minced serrano chilies or to taste
  • 1 tablespoon each finely diced red and yellow bell peppers
  • ¼ cup fresh lime juice
  • 1 tablespoon minced fresh mint
  • 2 large honeydew, cantaloupe, crane or other ripe melon
  • 8 fresh ripe figs, fanned
  • 8 paper-thin slices of prosciutto or other salumi of your choice
  • Garnish: Edible flower petals such as nasturtium, borage and or day lily, if desired

TO PREPARE

In a small saucepan, combine the sugar and wine over moderate heat and stir until the sugar is dissolved. Add the chilies and peppers and cool. Stir in the lime juice and mint. Syrup can be stored covered and refrigerated for up to 3 days.

TO SERVE

Cut melons in half and remove seeds. Cut into decorative shapes and arrange attractively on chilled plates. Spoon chili syrup over melon and arrange figs and prosciutto, if using, attractively around. Sprinkle with … Read More

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WATERMELON, FIG, ONION AND FETA SALAD

Yield: 6 servings

This brings together 4 of the “basic flavors”: sweet, sour, salty and pepper. As with all recipes, adjust these elements to your own taste.

INGREDIENTS

  • 1 medium sweet red or white onion, peeled, cut in ¼-inch slices and soaked in ice water for 30 minutes
  • Raspberry vinaigrette (recipe follows)
  • 1 bunch young watercress or other peppery greens such as arugula, woody stems discarded
  • 8 cups chilled, seeded watermelon; cut into 2-inch cubes (use both red and yellow watermelon, if available)
  • 6 large ripe fresh figs, fanned
  • 3 ounces or so drained firm feta, cut attractively Garnish: Mint springs

TO PREPARE

Drain onions, pat dry and separate into individual rings and pour vinaigrette over. Marinate onions for at least 30 minutes, refrigerated.

TO SERVE

On chilled plates, arrange a bed of watercress and top with cubed watermelon. Arrange onions and figs attractively around and drizzle vinaigrette over. Place feta on top and garnish with mint sprigs. Serve immediately.

INGREDIENTS FOR THE RASPBERRY VINAIGRETTE

  • 1 tablespoon finely minced shallots or white part of green onions
  • ¼ cup rice or cider vinegar
  • 1/3 cup raspberry purée made from either fresh or IQF frozen berries
  • ¼ cup fresh orange juice
  • 2
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MEDITERRANEAN SWEET AND SOUR EGGPLANT SALAD

Yield: About 5 cups, serving 6–8

This is a great picnic or al fresco salad that is also delicious served on crostini and as a topping for almost any grilled or crisply fried fish or meat. I also love to toss this with cooked pasta, either hot or cold. I’m oven-roasting the eggplant here but you could also grill it, which would add a nice smoky flavor. I’m also using canned tomatoes because, frankly, most of the fresh tomatoes we get in the market are pretty tasteless. If you grow tomatoes or have a farmers’ market near you, by all means use fragrant, ripe, fresh tomatoes in place of the canned.

INGREDIENTS

  • 2 medium eggplants (2 pounds), ends removed and sliced about ½ inch thick
  • ½ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1 large white onion (¾ pound), cut in large dice
  • 2 tablespoons slivered garlic
  • 2 cups diced fresh dead-ripe tomatoes or canned diced tomatoes in juice
  • 3 tablespoons sherry vinegar
  • 2 tablespoons sugar
  • 2 tablespoons each coarsely chopped mint and parsley
  • Garnish: Baby spicy greens such as arugula and toasted pine nuts.

TO PREPARE

Brush eggplant slices liberally on both sides with 4 tablespoons … Read More

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